1. Season the scallops lightly on both sides with salt and black pepper mix.

2. Pre-heat large sauté pan on high heat. Do not add the oil until you are certain the pan is hot.

3. When you add the oil, it should shimmer and see wisps of smoke—too much smoke means the pan is too hot. Immediately put your scallops in the pan, flat side down. Cook for 1 minute, lift the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce heat by half. Cook for another 1 minute.

4. Add shrimp and sausage. When shrimp is done – add sauce.

5. When sauce is hot and incorporated in seafood add well drain cooked pasta.

6. Place in a bowl or platter – twirl – place scallops and shrimp around the pasta.